Creamy vegan “chicken” pie

It’s nearly the end of winter guys, I can feel it!  Kinda.

Why has winter been dragging on so long this year?!  I know I was in Vietnam for three whole weeks recently, soaking up the 35C temperatures and eating all the delicious rice and noodles my heart desired, but that doesn’t mean embracing the winter back here in London should be a “thing”.


HOWEVER.  Winter weather goes alongside one of my favourite things – stodgy cold weather food.  Creamy “chicken” and veggie pie is a winter dish of dreams, and you don’t need to miss out if you’re not eating meat (or eggs, or cow’s milk).  This really is so easy to make you can do it after work, or make a big pot of the stuff on the weekend and heat up throughout the week.  You can even cook the pastry separately, saving time and effort.

Naked pie

Feel free to use whatever mock chicken you can get your hands on.  You could make it yourself out of seitan (now THERE’S a good idea!), pick up some Quorn pieces, or see what your local high street supermarket has in their own brand range.  Mix it up with extra spices or turn it into a creamy curry with a sprinkle of curry powder.  The choice is yours.

*Drool face*

You can even make this recipe for four small individual pot pies if you like.  The pictures in this blog show half of the mix in quite a big single portion pot pie, but the recipe serves 4.  Plonk some green beans on the side and slop some gravy on the top.  Delicious

Let me know if you try the recipe and how it turns out. One of those quick and easy recipes that looks like it should take ages to make but doesn’t – and we love that!


1 x sheet puff pastry (I use Jus-Rol puff pastry as it’s accidently vegan)

1 x Tbsp vegan margarine/butter

1 x small white/yellow onion, diced

2 x cloves garlic, minced

1 x 280g pack of frozen Quorn “chicken” pieces (or whichever chicken substitute you’re using – you can play around with the amount as well, up to around 350g)

2 x cups frozen veggies (I used peas, corn and carrots – you can use whatever you like!)

¼ cup port or sherry

1 ½ cups plant milk

½ cup vegan cream (optional – if not using then make up to 2 cups of plant milk instead)

2 Tbsp flour

1 x teaspoon thyme (fresh or dried)

½ cup grated vegan cheese (optional – but I think it tastes amazing with it!)

Salt and pepper to taste


Preheat oven to 200C

Roll the pastry out on a flat surface and cut into four pieces.  If you’re planning on making a few small pot pies, place the dish you’ll be using upside down on the pastry and cut around the outside.

Place the pastry pieces carefully onto a parchment paper lined baking try (if using Jus-Rol you can use the parchment paper supplied with the pastry) and place in the centre of the oven.  Cook for around 15 minutes or until pastry has puffed up and turned a nice shade of brown.

Remove from the oven and leave aside.

While the pastry is cooking, get yourself started on the pie!

Place the butter in a frying pan on medium heat and melt.  Add the onions and cook on medium heat for five minutes or until they turn clear.  Stir occasionally to ensure they don’t burn.

Add the garlic and cook for one minute, stirring occasionally.

Add the “chicken” pieces, thyme and frozen veggies and stir to combine.

Slowly add the plant milk and cream and stir to combine.  Add the port slowly and mix through.

Bring to a simmer while sprinkling in the flour.  The mix with thicken after a few minutes, but keep stirring if it is sticking to the bottom.

Reduce the heat and add the cheese.  Stir until all the cheese is melted.

Check to see if the frozen “chicken” pieces are cooked through.  If not, keep on the hob for a bit longer, and add more milk if the sauce gets too thick.

Transfer the mix into a large pie dish or your individual pot pie dishes, and place the pastry carefully on top.

Serve with green beans or a leafy salad, and enjoy!

Time to make: 10 minutes prep, 20 minutes cooking (including pastry in the oven for 15 minutes!) = 30 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 1.5, so quick and easy, although make sure you cut your pastry the right size…

#nowplaying : Sunflower Bean – TwentyTwo

Roasted Mediterranean Vegetables


Mmmmm, veggies.

After spending the best part of a week eating delicious roasted Mediterranean veggies whilst in Croatia recently, I decided it was time to come back to London and work on perfecting them for myself.

Reckon I did a decent job too 😛  I’m not a huge fan of mushrooms or aubergine but you could add those to this recipe too if you wanted.  Next time I’m going to try some halved baby spuds with this to bump up the carb factor!

The basil and garlic just give it a taste to die for.  No more steamed, boring veggies for Jen from now on.

ILY Basil


3 peppers (one each of green, red and yellow)

2 courgettes

1 large red onion

4 cloves of crushed garlic

2 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp fresh basil, finely chopped

1/2 tsp dried oregano

1/2 tsp finely chopped chives

salt & black pepper to taste


Preheat oven to 200C.

Chop up the peppers length ways, the courgettes in half then length ways and the onions into small wedges and place them all into a baking dish (see below).

Could probably eat you raw too #rawT4

Combine the remaining ingredients in a small bowl and stir thoroughly.

Drizzle mixture on top of the veggies and stir to ensure all veggies are fully coated.

Place in the oven and bake for around 45 minutes, stirring once halfway through cooking.

Serve with your favourite tofu and couscous.


Makes enough for two serves of veggies as a side (or for one by itself!)

Time to make: 10 minutes to chop ingredients, 45 minutes to cook = 55 minutes total

On a scale of easy (1) to pull your hair out difficult (5) = 1, relatively simple and straightforward

#nowplaying Idles – The Idles Chant